What are you cooking today?

[HEM 11,160]

R2D2's prototype helmet.

[HEM 11,160]

Just put 2 simple** sponge cakes into oven (one with glacee cherries, T'other with chocolate bits), both 2x qty.

When done & cold they each get cut into two & put ino deep freeze.

 

**  Base recipe from Stork margerine cookbook (remembered only by ancient Brits).

[kiplette 8,712]

Oh yes, I still use the Be-Ro book, had forgotten about the Stork one. Brilliant.

[emkay 10,197]

Nothing more comfort food than Cottage pie. Vegan/vegetarian version too…

 

My husband never even tried it until he took it out of the freezer by mistake…now he absolutely loves it.

 

The basic recipe…..

 

https://www.bbcgoodfood.com/recipes/cottage-pie

 

I usually add more garlic, 1 chopped parsnip and 2 handfuls of peas. Kids always loved this. Freezes really well with or without potato topping. 
 

For a vegetarian/vegan version, I use 200g of mixed red and berg lentils per 500g of recipe mince meat. No need to soak, just rinse well. After many experiments, this ratio works for any mince meat recipe…bolognaise, chilli con/sin carni. The 50/50 mix of both types of lentils gives a good texture. More water needs to be added to the lentil version to get the right consistency. Shouldn’t be runny, just moist enough.

 

I love OXO meat free cubes. Taste exactly like the classic OXO cubes. Easy to make gravy. For meat cottage pie, nothing like good old Bisto Best!  I personally like to add a bit of mint sauce to mine. 

[emkay 10,197]

On 26/02/2023, 15:04:41, snowingagain said:

Yep, the latter.  They do not keep.  Will send photo when found.

I sometimes bought Warbutons crumpets if I ordered any British food from a website. Short shelf life and freeze ok. As we all love them and always have limited freezer space I tried this recipe with great success. Just had to buy some metal rings.  
https://www.bbc.co.uk/food/recipes/crumpets_61013

[snowingagain 5,355]

13 hours ago, emkay said:

I sometimes bought Warbutons crumpets if I ordered any British food from a website. Short shelf life and freeze ok.

Yes, I was planning on freezing them.  Still not found them.  The lowered the salt in Warburtons and others, a health thing.  But how many do people eat?   And the massive amount of butter I eat with them is probably riskier.

[emkay 10,197]

9 minutes ago, snowingagain said:

Yes, I was planning on freezing them.  Still not found them.  The lowered the salt in Warburtons and others, a health thing.  But how many do people eat?   And the massive amount of butter I eat with them is probably riskier.

Crumpets surely are a “wenn schon, denn schon”! Not often though for me, toasted with butter and jam 😊

[optimista 5,885]

1 hour ago, snowingagain said:

But how many do people eat?   

 

Three is my absolute personal maximum.

[Metall 14,539]

2 hours ago, emkay said:

I sometimes bought Warbutons crumpets if I ordered any British food from a website. Short shelf life and freeze ok. As we all love them and always have limited freezer space I tried this recipe with great success. Just had to buy some metal rings.  
https://www.bbc.co.uk/food/recipes/crumpets_61013

 

We call these English muffins in the US and have the same recipe. We cut rings from old tin cans for that.

 

Rats, now I want to make some * looks for cans * .

[pappnase 2,625]

...

 

[HEM 11,160]

... which is what I suggested 11 hours ago

[HEM 11,160]

My wife did filet steak with boiled potatoes, frozen Spargel & sauce Bearnaise (from Thomy).

 

Making sauce B is not an easy task - my father used to make it but it didn't always work.

Maggi (!) used to have sachets of powdered sauce B to which one added butter etc & that was the best by far but they stopped many years ago...

 

Yesterday I made an apple crumble - baked in the side cavern of our Kachelofen.  House smelt of stewed apple & the dish tasted great.

[Techsmex 13,367]

celtic salt (greek salt) makes a difference in taste.(sea salt)

 

2nd choice is Himalayan salt made in Pakistan.  technically a mined salt, although they claim there was a sea there looong ago.

[slammer 888]

I see your fancy-schmansy stuff and raise you:

Meat and potato pie with onion and leek, hot water suet pastry, bisto, daddies and a cuppa.

 

Eat your hearts out!

[Rushrush 295]

Decided last minute to go out for breakie so had already defrosted some fruit so had breakfast for dinner

[LukeSkywalker 7,631]

Brown rice with chicken breast, paprika, red pepper, ginger, courgette, carrot and baby spinach in spicy Cantonese sauce. Preparation and cooking in 20 minutes. I love colours.

[CincyInDE 3,293]

Yam Woon Sen
Glass Noodle Salad

 

Servings: 2 people with leftovers

 

This is probably the easiest Thai dish to buy ingredients for and make, but you'll need to hit the Asian market for a few things.

 

100g glass noodles a.k.a. bean thread
1 Tbsp dried shrimp (find this in the fridge at an Asian market)
4 cloves of garlic
20 sprigs of cilantro (roots work well if you can find them)
red Thai chilies (2-10, depending on how you roll)
2 Tbsp palm sugar (about half a puck); sub brown sugar if that's what you have
1/4 cup fish sauce (for the dressing)
a few shakes of fish sauce (for the pork)
1/4 cup + 2 Tbsp fresh lime juice
1-2 package(s) of grape/cocktail tomatoes, halved
1/2 a medium onion, thinly cut pole to pole
2 stalks Chinese celery (it's very thin) or just use normal celery stalks but use the tender, yellow-ish inside stalks. chopped
400g ground pork
1/2 cup chopped peanuts

 

Fully submerge the glass noodles in room temperature water for at least 15 minutes.  Longer is ok. 

 

DRESSING

soak the dried shrimp in hot water from a kettle.
once the shrimp are somewhat rehydrated grind them with a mortar and pestle.
start adding and crushing more and more items in the mortar. Don't remove anything unless you run out of room.
- palm sugar
- garlic
- cilantro stems and/or roots (save the leaves for later)
- red chilies (cut these into small rings before you drop them in)
when you have a somewhat homogeneous paste, add all the lime juice and 1/4 cup of fish sauce.

 

SALAD

Put the onions, tomatoes, celery into a rather large bowl. This will be the serving / tossing bowl, so yeah, make sure it's big.

Poach the ground pork in about a half cup of water and several good shakes of fish sauce. When it's no longer pink, scoop this out with a slotted spoon and put it on the veg in the big bowl.

 

NOODLES

Cut the noodles with scissors to make them more manageable while eating.
Put them in 2-3 liters of boiling water for 2 minutes and strain out.  Dump onto the veg+meat.

 

TOSS

Pour the dressing onto the noodles and get everything mixed up quite well.  This is a pain in the ass because the noodles are racist and like to stay with their own kind.  Do not give in to their bullshit.

 

TOPPINGS

Add in the peanuts (I often use much more than 1/2 a cup) and cilantro leaves and give it a final light toss.

Once it's in your bowl you can optionally add
- more peanuts
- more cilantro
- prik nam pla

Prik Nam Pla
-- a Thai table condiment that you can use to boost the heat
4 Tbsp fish sauce
2 Tbsp lime juice
3-4 (or more if you like being punished) red and/or green Thai chilies, sliced
1/2 small shallot, sliced

[CincyInDE 3,293]

Got me.